Chocolate Frosted Chocolate Vinegar Cake

“Excellent vinegar, eggless moist chocolate cake made in a cakepan. Sounds awful with vinegar, however "best cake" response from friends.”
READY IN:
45mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift ALL dry ingredients in an ungreased teflon 8X8 pan.
  2. Make 3 holes, vanilla in one, vinegar in another, oil in another. Pour water overall, mix. Bake 350 degrees for 30-35 minutes. Toothpick in center should come out clean.
  3. Frosting: 1 1/2 Cups sugar, 4 Tbls sifted cocoa, 1 pint whipping cream, 1/2 cup 2% milk. Slow boil until small soft ball forms in bottom of a cold glass of water, remove from heat, add a bit of vanilla and a bit of butter. Cool, beat, spread on cake.

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